Gardening By Cuisine: How to Make Jelly and Jam
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All Comments (40)
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GREAT I LIKE IT. U SHOULD REALY HAVE YOUR ON TV SHOW
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ok
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Hi Patti...in this video did you put a rack or towel in the bottom of your pressure cooker...I've been useing my canner but i use a rack and it keeps rusting in the water...I would love to use my pressure cooker because it's stainless steel like you...could you please let me know?? love your videos...wish you had your own show!!
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AWESOME TY!!!
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@CelticReject - you can use frozen berries. No need to be so uncouth.
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@GardenGirltv You are beautiful and smart. You should have your TV show on gardening and recipes.
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Good job Patti !
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I did not like the store bought pectin.I want to make it as natural as possible.It look like you were more worried about flirting with the camera.
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Patti, does your jelly recipe have good shelf life? What I mean is, can you store it in your pantry (once sealed), or does it have to be refrigerated? I'm experimenting with some jellies made from wine; i.e., chardonnay, merlot, malbec, etc., for this summer's farmers market - this will be my first venture. Any help will be appreciated!
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You have a natural garden, then you ruin your jelly by adding Jello poison. WHATS THE POINT????
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Try donating some labor to someone who has a garden or signing up for an allotment garden. And the B comment is not nice. You need some manners, I am a real person with real feelings.
GardenGirltv 3 years ago 12
BUT, if she didn't strain off the pulp and peels, she would have "Jam". She was making "Jelly". Jelly is just thickened juice. She could have used the pulp and peels and added a bit of water and made jam though. That would have eliminated all waste. :)
Praxxus55712 3 years ago 6